University of Tehran Press Iranian Journal of Biosystem Engineering 2008-4803 47 3 2016 10 22 Investigation on the physicochemical, textural and sensorial properties of functional dairy dessert prepared from hull-less barley malt Investigation on the physicochemical, textural and sensorial properties of functional dairy dessert prepared from hull-less barley malt 501 509 59358 10.22059/ijbse.2016.59358 FA Mehrnaz Aminifar Saeideh Miani Mehran Alami Mansoor Ghaffarpoor Farnaz Dastmalchi Yahia Maghsoodloo Maryam Mohammadi Journal Article 2016 01 18 Milk-based dairy desserts have important role in human diet because of their nutritional values. The aims of this study were to investigate the effect of hull-less barley malt flour and gelatin adding on different aspects of dairy dessert with the goal of increasing nutritional value and quality parameters. Desserts were prepared by different gelatin concentration (0, 0.5, 1.0, 1.5 and 2%) and malt to starch ratio (0, 25, 50, 75 and 100%) and their physicochemical, textural and sensorial properties of them were analyzed. Results showed that desserts with higher malt to starch ratio had higher protein, ash and fat contents and desserts containing higher gelatin had high protein, ash and dry matters. In all samples during storage for 10 days, pH increased. Also pH decreased with the increase in malt and gelatin precentages. Textural analysis showed that the hardness, consistency and cohesiveness of samples were increased by increasing the gelatin concentration. Sensorial evaluation of dessert samples showed that the dessert with higher level of malt and gelatin (starch to malt ratio: 25 to 75 and 0 to 100, gelatin: 1.5 and 2%) had the highest acceptability among the panelists. Milk-based dairy desserts have important role in human diet because of their nutritional values. The aims of this study were to investigate the effect of hull-less barley malt flour and gelatin adding on different aspects of dairy dessert with the goal of increasing nutritional value and quality parameters. Desserts were prepared by different gelatin concentration (0, 0.5, 1.0, 1.5 and 2%) and malt to starch ratio (0, 25, 50, 75 and 100%) and their physicochemical, textural and sensorial properties of them were analyzed. Results showed that desserts with higher malt to starch ratio had higher protein, ash and fat contents and desserts containing higher gelatin had high protein, ash and dry matters. In all samples during storage for 10 days, pH increased. Also pH decreased with the increase in malt and gelatin precentages. Textural analysis showed that the hardness, consistency and cohesiveness of samples were increased by increasing the gelatin concentration. Sensorial evaluation of dessert samples showed that the dessert with higher level of malt and gelatin (starch to malt ratio: 25 to 75 and 0 to 100, gelatin: 1.5 and 2%) had the highest acceptability among the panelists. https://ijbse.ut.ac.ir/article_59358_384a4272a4dcea94fe39007673e2aabe.pdf